Hi there, it’s my very first time making tonkotsu broth. So far? it’s been boiling for just about 3,5 hours. What do we think? I couldn’t get the bones that i wanted, so i just used whatever pork bones i could find. I’ve also added some fat from a pork shoulder, since apparently i can’t trust my boyfriend with buying pork belly. I’ve wanted to use the skin and some fat from the pork belly, since we don’t really fancy the texture of it. I’m planning to boil it for about another 8-10 hours, would that be good? Should i take the meat of the bones? I know the photo looks pretty gnarly since I’ve just taken it out of the fridge, but still – I’d like to get some of yall’s input. I’m planning to blend the broth after i finish it, maybe with some fat parts. It’s pretty milky already, but I probably won’t get to the true tonkotsu, since it seems that i don’t have enough collagen in the broth.. Next time I’m planning to use pigs feet instead, which i feel would work better.
Well, that’s all for now.
by psychoeggwastaken
1 Comment
If there is not enough collagen you can do 2 things:
1. Go out and get some pork rinds or trotters and throw them in the broth after cleaning them (natural method)
2. Synthetic method: take some sheets of gelatine (it’s pure pig collagen), hydrate them in cold water and then throw them in the broth before blending, let them dissolve and then blend or mix
If your broth is so white even under the surface then it is ok, now just change the concentration of fat / collagen which will change the texture and flavor of fat